Vegan Roasted Garlic Cream Chicken
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head of garlic
- 1 tsp olive oil
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt
- 2 tbsp olive oil
For the cream sauce
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¼ tsp salt
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the head of garlic cut-side up in a small baking dish or on a square of foil. Drizzle with 1 tsp olive oil, then wrap tightly in foil. Roast for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Remove the garlic from the oven and let it cool for 5 minutes. Squeeze the softened cloves out of their skins into a small bowl and mash them into a smooth paste with a fork. Set aside.
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